After such a great response from No Bake Strawberry Icebox Cake, my brain started churning with other similar ideas.Summer is so close and the hot temperatures, are already in full swing where I live, and I have NO desire to crank up my oven. That’s where this No Bake Summer Berry Icebox Cake comes into play!

There’s very little preparation involved in this recipe, which makes it great for hot summer days or for crazy busy days (fighting off the million to-dos running through your head to catch a few precious hours of sleep, sounds familiar?). You can throw it together whenever you have time (even the day before is fine) and it will be ready and waiting for you in the refrigerator when you want a sweet treat!

The wonder of the No Bake Summer Berry Icebox Cake is that you layer graham crackers, cream cheese pudding mix, fresh berries – since it’s fresh berry season, I couldn’t resist adding the strawberries and blueberries to this dessert. They’re pretty, they make it look fancy, and it just feels like “summer.”, drizzle the white chocolate over the top and stick it in the icebox, aka the refrigerator. After a few hours, the crackers absorb the moisture from the fruit and pudding and develop a cake-like texture. You can have your cake without even baking!

Hi Lisa Ann ! Thanks for the kind words and I hope y’all enjoy it!
Yes it is graham crackers, however it is the effect of the pudding soaking into them over time that causes it to look similar to vanilla wafers.
It slices more clean while vanilla wafers dissolve and turn mushier.
Hope this help.

Looks Great!! Going To Make This for Red/White/Blue Luncheon at work and for the Fourth, Going to put Strawberries and Blueberries on tap like American Flag. Did you use regular graham crackers, I am toying with using Vanilla Graham Crackers

Congrats! This lovely dessert got our attention at this week’s Weekend Potluck and is being featured. I absolutely LOVE that chocolate drizzle across the top. Enjoy a fabulous holiday weekend. Thanks so much for sharing with us.

I’m not sure about the vanilla instant pudding. Is it 34 ounces or 3.4 ounces and do I need two boxes at that size or just one? I live in Canada and the Jello pudding sizes are for one box 30 g. I bought two but I think I might need more. Thanks for the help.

do you think it would work with shortbread cookies, such as Lorna Doones, instead of Graham Crackers? I’m not a big fan of Graham Crackers but this recipe looks SO yummy and pretty and I really want to try it for the 4th!

Made this with a friend last night and it turned out superbly well! We scattered blueberries and strawberries in the bottom two layers, and then made a flag design on the top with the berries. It really is as easy as it looks and quite delicious. Thanks for sharing!

Hi Meghan,
I think so but I don’t know for sure since I’ve try it for about 30 minutes in the freezer, it becomes firm
enough that you slice it easily without fear of it collapsing, and it doesn’t take long for it to come to temperature.
Hope this help.

Just made this for a cookout later today, I can’t wait to try it! I did have some trouble with the texture of the pudding mixture. I couldn’t get the cream cheese to come out smooth. I thought I had it softened enough, but will make sure to heat it a little longer next time. Otherwise the flavor is wonderful and the chocolate drizzle adds a nice touch!

Just made this dessert! Looks amazing, putting it in fridge for later tonight! Did anyone drizzle the white chocolate ahead of time because the directions say right before serving… Will it come out okay if I drizzle a couple hours ahead of serving?

Made this last night for a cookout tonight and it was a hit- none left to bring home. The only thing is, it was very pudding like in its consistency. From the picture, I thought it would be more solid. Maybe I beat the filling too long? Any insight to the bakers out there? Fortunately nobody minded it loved it anyway!

I have made this twice — once for after-church refreshments and the second time for today’s July 4th family party. It is so delicious! I, too, had trouble getting the pudding and cream mixture to be absolutely smooth, but this does not affect the flavor.. I put it in the freezer for about an hour last time because I was short on time and then placed it in the refrigerator at church for about an hour and a half and it was delicious. Thanks for the great recipe.

I made this cake overnight and we just sliced it at a 4th of July party and it was completely MUSH. The graham crackers were soggy, so they soaked it up, but there was just so much liquid leftover! What did I do wrong?

I, too, question the type of graham cracker used. I used Nabisco, and my graham cracker layers look nothing like the photos. Mine were the same light brown throughout. What brand was used for the photos that would have a white middle?

My pudding mix and cream cheese got chunky too! I couldn’t get it smooth no matter what I tried. My cream cheese had been sitting at room temp for two hours and was soft. It seemed like the pudding powder got thick and stuck together. I threw the whole thing away. Next time I will mix some of the milk with the pudding first before adding cream cheese. Anyone else have a suggestion?

I made this yesterday and took it last night to a July 4th party. This cake was a hit!! People were literally licking the pan clean! Thanks so much for sharing! I will most definitely be making this again!

I love this cake. I don’t care for graham crackers. So I replaced with angel food cake. I sliced the cake in thick layers so it wouldn’t get mushy. My pudding mixture turned out great. Just need to make sure the cream cheese is softened. I only used 2cups milk. Didn’t want it to be to soggy. It turned out great. And the flavor was light and refreshing. Thanks for sharing this recipe.

Is there another item I can use in place of Cream Cheese. I am allergic to a item in cream cheese. Everything that looks so good has cream cheese in it. There has to be something I can replace the cream cheese with.

I made this for Father’s Day gathering and was very pleased with the outcome. I did make a few changes. I used cream cheese flavored pudding; I added about 1/2 teaspoon of almond extract to the pudding; and put the zest of one lemon on top to try and make it a little less sweet. I will definitely make this again!